I know this is a dramatic statement but I've recently started to feel like I'm running out of vegetables to play with! I did some research on what was on offer in the harvest schedule at the moment (aka what's in season) and I don't mean to sound ungrateful but it felt like deja vu was on the cards, until I noticed one small little name in a sea of pumpkins, squashes and kales, the rutabaga, or the swede as we English call it.

It occurred to me that swede, the love child of the turnip and the cabbage, had never actually graced my kitchen with it's presence, and there and then, I was out of my rut.

You'll notice swede next time you're grocery shopping and you'll give it a chance! As for the Freekeh, for those of you thinking "freaky-what?"...it's a grain. Usually I don't condone wheat but I've been giving an exception to this humble crop recently, and it actually hasn't been such an enemy as far as wheat goes. It's filling, without the 'ill' (in the British sense of the word). The combo works pretty perfectly, if you ask me.

Peel two layers off of the swedes and cut them in to approximate 2 inch cubes.

Toss the swede with the 3 tablespoons of olive oil, paprika, honey, salt and chilli flakes. Spread on a lined baking tray and bake for 40-50 minutes or until soft on the inside and caramelised and slightly brown on the outside.

Meanwhile, rinse the freekeh thoroughly in a sieve until the water runs clear.

Saute the sliced onion and garlic in two tablespoons of olive oil. Allow to soften and slightly brown. This should take about 10 minutes. Add the freekeh and gently toss it in with the onions and garlic.

Pour the vegetable stock or water over the freekeh and allow to simmer for 15-20 minutes on a low-ish heat until the water has totally evaporated. Do not stir or the freekeh can become soggy, but gently check every so often that it's not burning.

When the water has evaporated and the freekeh is cooked (it should be slightly al dente and if you feel it's going to overcook, you can drain some of the water) add the all spice, cinnamon, chilli flakes, lemon juice, pine nuts and a pinch of sea salt and black pepper.

Combine the yoghurt, turmeric and lemon juice to make the turmeric yoghurt.

When the swede is cooked, toss it in with the freekeh and top with some of the yoghurt, the pomegranate and the rocket and drizzle with a little olive oil.